green chicken enchiladas.

a recipe i served chris when we first began dating.  i'm not sure if it was me or this dish that really captured his heart!

green chicken enchiladas: serves 8.
8 tortillas
2 chicken breasts, cooked and shredded*
1 can cream of chicken soup
1 C. sour cream
2 10 oz. cans green chiles
1 can green enchilada sauce
cilantro, chopped
2 C. grated cheese
diced red and green bell peppers (optional)

optional toppings:
cilantro
tomatoes
black olives
lime

1) mix together cream of chicken, sour cream, 1 C. cheese, green chiles, 1/4 C. cilantro and 1 C. enchilada sauce.  

2) fold in chicken and rice, and combine well.  

3) place two heaping spoonfulls in the center of each tortilla, roll and place in greased 9x13 pan.  

4) top with remaining enchilada sauce and cheese.  bake at 350 degrees for 30 minutes.

NOTES:
*i like to cook my chicken in the crockpot with some chicken broth, lime juice and chili seasoning.  or it can be marinated a head of time and grilled/sauteed.  this gives the recipe that extra depth of flavor!

serve with mexican or lime rice.

don't forget to lick the plate clean!